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Tangy Meatloaf With Sour Cream Mushroom Sauce

8 ounces container onion sour cream dip
2 1/4 cups soft bread crumbs
1/2 cup finely chopped celery
1/4 cup chopped onion
2 tablespoons chopped pimento
1 teaspoon dried dillweed
3/4 teaspoon salt
1 dash pepper
1 pound ground beef
1 pound ground pork
2 beaten eggs
1 can cream of mushroom soup

In large bowl combine the eggs, 1/2 c of the onion sour cream dip,
the bread crumbs, celery, onion, pimento, dillweed, salt and pepper;
mix well. Blend in the ground beef and pork.

In crockpot crisscross two 15" x 2" strips of foil (use heavy duty
or double thickness of regular ), across the bottom and up the
sides. Place the meat mixture atop the foil strips, pressing lightly
to form a round loaf that doesn't touch the sides of the pot.
Cover; cook on low heat 8-9 hours.

Lift out the meatloaf, using the foil handles; drain off excess
fat.

Serve with Sour Cream Mushroom Sauce.


Sour Cream Mushroom Sauce

In saucepan combine remaining 1/2 C of onion sour cream dip and
cream of mushroom soup. Heat through, stirring occasionally.

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